Sour Cream Apple Pie
User Reviews
5
10 reviews
Excellent
Sour Cream Apple Pie
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This sour cream apple pie is filled with layers of thinly sliced apples and a sour cream filling and then the whole shebang is smothered with a buttery streusel topping. What's not to love?!
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Ingredients
For the pie crust
- 1 1/4 cups all-purpose flour plus more for the work surface
- 2 tablespoons granulated sugar
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 tick butter cold, cut into 1/2 -inch (12-mm) chunks, unsalted
- water ice
For the streusel topping
- 1 cup all-purpose flour
- 2/3 cup walnuts chopped, or pecans
- 1 tick butter melted, unsalted
- 1/2 cup dark brown sugar firmly packed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
For the sour cream apple pie filling
- 1 1/3 cups sour cream
- 2/3 cup granulated sugar
- 2 large egg
- 3 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- lemon preferably organic, zest; grated; 1/2
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg grated
- 5 large apple peeled, cored, and thinly sliced, Granny Smith variety
Instructions
Mix together the pie crust
- In a large bowl, whisk together the flour, sugar, ginger, and salt.
- Dump the butter in the bowl and, using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal. (Sure, you could instead blitz the ingredients in a food processor until crumbly. But why bother having to clean the blade for so little dough?)
- Add 3 tablespoons ice water, toss the mixture with a fork until the water is incorporated, and continue mixing until the dough clumps. If the dough seems dry, continue adding water, 1 teaspoon at a time, until it comes together. Flatten the dough into a disc, cover with plastic wrap, and refrigerate for at least 1 hour.
- Position a rack in the lowest part of the oven, slide a baking stone or a heavy baking sheet on top, and crank the temperature to 425°F (218°C). Let the oven heat for at least 30 minutes. You want that stone to be hot.
Make the streusel topping
- In a small bowl stir together the flour, nuts, butter, sugar, cinnamon, and salt until well combined. Cover and stash it in the fridge until you’re done rolling out the crust.
Roll out the crust
- When the dough is fully chilled, roll it out to 1/8 inch (3 mm) thickness on a lightly floured surface. Draping the dough on the rolling pin, gently ease it into a deep-dish 9-inch (23-cm) pie plate, and then go wild crimping the edge. Back into the fridge it goes for at least 30 minutes.☞ TESTER TIP: Using a heatproof glass pie plate lets you check the bottom of the pie crust for doneness without having to cut into the pie.
Make the sour cream-apple pie filling
- While the crust is chilling, in a medium bowl, whisk the sour cream, sugar, eggs, flour, vanilla, zest, cinnamon, salt, and nutmeg until smooth.
Assemble and bake the apple pie
- Carefully layer the apples in the pie plate, as you would a gratin, gently flattening them as you go. Slowly pour the sour-cream mixture over the apples. (Yes, it’s a lot of filling. Use it all.)
- Bake the pie directly on the baking stone or baking sheet, without the streusel topping, for 20 minutes.
- Remove the pie from the oven and carefully crumble the streusel on top. Slide the pie back onto the baking stone, lower the temperature to 375°F (190°C), and bake until the streusel is deeply golden brown and the middle looks dry, 40 to 60 minutes more. If the topping begins browning too much, loosely cover the pie with foil.☞ TESTER TIP: If the bottom of the pie looks a little underdone at the end of baking, set the plate directly on the hot oven floor for a few minutes to finish. (Yes, I do mean the floor of the oven.)
- Transfer the pie to a wire rack to cool completely. (Completely! This baby will fall apart when warm.) Slice and serve only once it’s reached room temperature. Ideally, let it rest overnight.
Nutrition Information
Show Details
Serving
1slice
Calories
563kcal
(28%)
Carbohydrates
68g
(23%)
Protein
7g
(14%)
Fat
31g
(48%)
Saturated Fat
16g
(80%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
104mg
(35%)
Sodium
322mg
(13%)
Fiber
4g
(16%)
Sugar
39g
(78%)
Nutrition Facts
Serving: 10to 12 servings
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 563kcal | 28% |
| Carbohydrates | 68g | 23% |
| Protein | 7g | 14% |
| Fat | 31g | 48% |
| Saturated Fat | 16g | 80% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 322mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 39g | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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